An off-beat combination of shredded cabbage and cubed potatoes makes a wonderful dry subzi, with the peppy flavour of green chillies and coriander powder, aptly supported by an aromatic tempering of mustard and cumin seeds. This delicious Kobi Batata nu Shaak (Cabbage and Potato Vegetable) goes perfectly well with hot rotis.
Preparation Time: Cooking Time: Total Time: Makes 3 servings
3 cups shredded cabbage
1 1/4 cups potato cubes
2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
7 to 8 curry leaves (kadi patta)
2 green chillies , slit lengthwise
salt to taste
1/2 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1/2 tsp sugar
- Heat the oil in a broad non-stick and add the mustard seeds and cumin seeds.
- When the seeds crackle add the asafoetida, turmeric powder, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
- Add the cabbage, potatoes and salt, mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the coriander seeds powder, chilli powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring occasionally.
- Serve hot with rotis.
|Value per serving||% Daily Values|
|Vitamin A||197.6 mcg||4%|
|Vitamin B1 (Thiamine)||0.1 mg||10%|
|Vitamin B2 (Riboflavin)||0.1 mg||9%|
|Vitamin B3 (Niacin)||0.8 mg||7%|
|Vitamin C||108.2 mg||270%|
|Vitamin E||0.2 mg||1%|
|Folic Acid (Vitamin B9)||25.4 mcg||13%|